My favorite double-crust apple pie from Midwest Made: Big, Bold Baking from the Heartland (page 100) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 01, 2021

    This is a great classic apple pie. My husband inhaled it. My first time using Honeycrisp apples for pie and they were a really nice mix of sweet and tart with a not-too-soft-not-too-firm texture. The filling does call for a fair amount of cornstarch but I didn't notice an aftertaste (though it's not a flavor I'm particularly sensitive to). I baked the pie until the center reached 205F (couple degrees past full cornstarch gelling temperature of 203F). Filling was thickened enough to slice well but not gluey. Crust was buttery, tender but sturdy, and flaky - great! Baking sheet called for in recipe was helpful for catching butter that oozed from crust rim early in baking and preventing smoking but, even though I used my thinnest sheet, it prevented bottom part of crust from browning. I ended up removing pie from sheet and baking it on lowest oven rack at the 60 minute mark and that worked great. Top crust browned deeply but wasn't bitter. Rim protector and foil prevented overbrowning.

  • stef on October 08, 2020

    Apple pie filling. The cornstarch left an aftertaste.

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